Preheat the oven to 200°C (180°C fan oven) mark 6. Put a baking sheet in the oven. For the pastry, put the flour, butter and a pinch of salt into a food processor. Whiz briefly until it resembles breadcrumbs. Add 3-4tbsp cold water and whiz briefly again to form a soft dough.
Step 2
Roll out on a surface lightly dusted with flour until large enough to line a 23cm (9in) fluted flan tin. Press into the tin, prick the base with a fork and chill for 30min. Line with greaseproof paper and fill with baking beans. Put on the hot baking sheet and bake for 10min. Remove the paper and beans, and bake for a further 10-15min.
Step 3
Meanwhile, wilt the spinach leaves in a pan with a little boiling water for 1min. Refresh under cold water and drain well. Put into a large bowl and add the crème fraîche, eggs and the smoked salmon. Season and stir well. Spoon into the pastry case. Grate over the Parmesan and bake for 25min until set and golden. Serve with baked potatoes and salad.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
